富血红素多肽产物制备用酶的比较研究.pdf

156 2010, Vol. 31, No. 22 食品科学※工艺技术
富血红素多肽产物制备用酶的比较研究
杨万根 1 ,王卫东 1 ,孙会刚 1 ,马美湖 2,*
(,江苏徐州 221008;,湖北武汉 430070)
摘要:为筛选适于生产富血红素多肽产物的蛋白酶,比较不同蛋白酶对猪血红蛋白的水解效果。在 AS1398 中
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性蛋白酶、2709 碱性蛋白酶、木瓜蛋白酶和胰蛋白酶的最适水解 pH 值及温度下,以 L16(4 )正交试验研究酶种类、
酶质量分数、底物质量分数和水解时间等因素对水解率、水解液中粗多肽含量和血红素含量等指标的影响。结果
表明:酶种类和水解时间两因素对水解率指标的影响达到极显著水平(P < );底物质量分数是影响粗多肽含量
指标的最重要因素;酶种类对血红素含量指标的影响则达到显著性水平(P < )。中性蛋白酶有利于提高水解率,
木瓜蛋白酶有利于提高水解物的粗多肽含量,而碱性蛋白酶则有利于提高水解物的血红素含量。
关键词:猪血红蛋白;蛋白酶;多肽;血红素;筛选
Comparison of Proteases for Hydrolyzing Porcine Hemoglobin
YANG Wan-gen1,WANG Wei-dong1,SUN Hui-gang1,MA Mei-hu2,*
(1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China ;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
Abstract :In order to screen a protease suitable for producing heme-enriched polypeptides, the effects of various proteases
on hydrolysis efficiency of porcine hemoglobin pared. Under the optimal pH and temperature of proteases such as
AS1398 neutral protease, 2709 alkaline protease, papain and trypsin, orthogonal experiments were used to explore the effects
of enzyme type, enzyme concentration, substrate concentration and hydrolysis time on the hydrolysis degree of porcine
hemoglobin and the contents of polypeptides and heme. Results showed that the effects of enzy